Directions

Heat the oil in a large saucepan over medium heat.

Add the diced onion and let cook for about 10 minutes, adding in the minced garlic during the last 2 minutes.

Add the broth and soy sauce.

Add all the vegetables and lentils (drained) and the fresh leafy greens. Let these cook for about five minutes at a simmer (medium low heat). The greens will soften, and the other ingredients will warm up and mix together.

Gently stir and add salt, pepper, and spices/herbs to your liking.

If you want more liquid, just add more broth. The recipe serves about six—keep leftovers covered in the fridge.

Want to make a totally fresh version?

Add the raw, thinly diced vegetables with the onion, and simmer for about 10 minutes, adding the fresh garlic cloves in during the last 2 minutes.

When you add the broth, increase the amount to four cups. This will allow the raw vegetables and lentils to soak up some of the liquid as they cook.

Next, add the raw lentils. Be sure to drain them after soaking them. Cover the pan and bring the liquid to a boil, then reduce heat to a simmer. Lentils take about 20–30 minutes to cook. If you want to reduce the cook-time for the lentils, pre-soak them before you make your soup. Leave them sitting in some water for a few hours or overnight, then drain them before you start cooking.

Lastly, add the leafy greens and any spices/herbs!

—Submitted by Franklynn B., University College, London and Yale University, Connecticut

You must enter your name, email, and phone number so we can contact you if you're the winner of this month's drawing. Your data will never be shared or sold to outside parties. View our Privacy Policy.

I READ THE ARTICLE & LEARNED FROM IT

What was the most interesting thing you read in this article?

If you could change one thing about Student Health 101, what would it be?

HAVE YOU SEEN AT LEAST ONE THING IN THIS ISSUE THAT...

..you will apply to everyday life? YesNo

..caused you to get involved, ask for help, utilize campus resources, or help a friend? YesNo